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Pizza e Vino

Confession: I went through a period where I HATED pizza!

It’s one of my husband’s favorite foods but it always left me feeling bloated and miserable, thanks to what I later learned was my intolerance for dairy and my general dislike of the way my body chooses to digest meat.

Thankfully, when I decided to go vegan, I started to love pizza for probably the first time in my life since I felt good eating it!

I swapped out heavy meats for fresh veggies, greasy crusts for pitas, and when I’m in the mood for it, vegan cheese:

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Chicago Soy Dairy company sent me this sample to try out and I decided to use it to make homemade pizza! Sometimes I go completely cheese-less but every now and then “teese” sounds really good 🙂

I topped a pita with pizza sauce, diced red onion, mushrooms, and grated vegan mozzarella cheese. This is what it looked like before going in to the oven:

009While it was cooking in the oven (425* for 15 minutes) I enjoyed some Romaine salad with Goddess dressing and a glass of wine that I picked up at World Market this weekend.

010I haven’t been drinking much Chardonnay lately because I developed a preference for Pinot Grigio, but this one was fantastic. Plus, I love the name and the label, I’m totally lame like that 😉

Random question: do you find that you prefer white wines in the summertime and reds in the winter? I think it’s a hot/cold weather thing for me.

When the pizza was done it smelled delicious!

012The cheese didn’t melt all the way but I was hungry and it was good enough for me to go ahead and eat it. I love how pita gets nice and crunchy, just the way I like my crust to be!

011Honestly, the CSD vegan mozzarella cheese was okay. It mostly melted and it tasted pretty good.

But it wasn’t as cheesy as Daiya, which melts a lot better and has a much more cheese-like taste and texture. But I would definitely call this one a close second.

Thanks Chicago Soy Dairy for the sample, I look forward to using it on a few more pizzas in the next couple of weeks!

How do you feel about pizza? What is your favorite topping?

Making vegan pizza

At our Wednesday night potluck this week, it was my turn to bring the main dish and I finally made something I’d been wanting to make since I went vegan…pizza!

I started off with a store bought organic whole wheat crust from Whole Foods.

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I brushed each crust with a little extra virgin olive oil and spread it with tomato sauce sprinkled with garlic and oregano.

Then I started adding the toppings, including this meatless pepperoni:

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And Daiya cheese, which is all the rage in the vegan realm right now!

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Veggie toppings (all organic) included: mushrooms, green peppers, onion, olives…I think that was it. 😉

Before going into the oven!

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I baked each pizza (at 400 degrees) for about 17 minutes to melt the cheese and when the edges of the crust were crispy.

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Before I went home to start making the pizza, I stopped at the store to get some supplies in order to transport them to my friend’s house.

One fit into this cake carrier perfectly, best idea ever!

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And the other one stayed on the baking sheet and got wrapped with this, another very cool invention.

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Finally, served for dinner, alongside some romaine salad.

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It tasted great! The veggies were firm, the faux pepperoni was crisp, and the cheese tasted very cheesy! My only disappointment was that the crust did not get as firm as I would’ve liked. The edges were crunchy but the rest of it was still rather soft.

But everyone really seemed to like it. Between the 5 of us girls, both pizzas disappeared!

I highly recommend the Daiya cheese. It’s not quite the same, but it does have a very cheesy taste and it melts really well, unlike some other non-dairy cheeses on the market.

I can’t wait to use it in lasagna and some other recipes soon!